Strawberry Cream Cheese Muffins moist muffins with a creamy cream cheese center. These easy-to-make muffins are great to wake up to in the morning.
Muffins are one of those things that I love to have around for a quick breakfast or afternoon snack. The strawberries and the cream cheese make these muffins extra special. The combination is always a winner.
This recipe is easy to make, there are a couple of extra steps, but you won’t mind the extra steps when you take your first bite. The muffins turn out light and fluffy. You will be surprised how creamy the cream cheese filling stays in the center.
- Wash and dry the strawberries, then remove the green tops. Chop the strawberries into small pieces. The smaller pieces will help the fruit from sinking to the bottom of the muffins.
- Make sure that the cream cheese is at room temperature. This will help to combine the ingredients and make a creamier filling.
- Use an electric mixer to mix the cream cheese, sugar, and vanilla. It will make it easier to combine the ingredients.
- When combining the ingredients for the batter, use a spatula to fold the ingredients and make sure not to overwork the batter.
- Prepare a 12 cup tin for this recipe. If you have batter left after filling the 12 cups and don’t have another muffin tin, bake the first muffins, then bake the remaining batter.
- With the cream cheese filling it is best to store these in the refrigerator. They will keep for 3 to 4 days.
- If you want to keep the muffins for a longer time, I would recommend that you freeze them in an airtight container.
What happens if you overmixed?
The mixing for the muffin batter should be kept to a minimum. Light stirring for about 20 seconds should do the trick. Do not worry if there are a few lumps, that is a good thing. If you overmix the batter the gluten in the flour will start to develop and toughen it. This will produce muffins that are coarse and full of tunnels.
Steps for making Strawberry Cream Cheese Muffins
Preheat the oven to 400 degrees F. Grease the muffin tins or line them with paper liners.
Cream together the cream cheese, sugar, and vanilla. Set aside while the batter is made.
Combine the flour, sugars, baking powder, and salt. Set aside.
Combine the milk, butter, egg, and vanilla. Add the wet ingredients to the flour mixture and mix together. Fold in the strawberries
Fill the muffin tins by adding the muffin batter, then some cream cheese filling, then topping with additional batter.
Bake the muffins in the preheated oven until lightly browned.
Check out these additional muffin recipes:
If you make these Strawberry Cream Cheese Muffins I would love to hear about it! Please leave me a comment and a rating.
Cream cheese mixture
- 4 ounces cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup strawberries chopped in small pieces
- Preheat the oven to 400 degrees F. Grease or Line muffin tins with paper liners.
- Combine the cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla in a medium mixing bowl and beat with an electric mixer until well combined and smooth. Set aside.
- Combine the flour, 1/2 cup granulated sugar, brown sugar, baking soda, and salt in a large mixing bowl. Set aside.
- In another bowl combine the milk, melted butter, egg, and vanilla, whisk together.
- Add the wet ingredients to the flour mixture and fold together until combined. Do not over mix.
- Add the chopped strawberries and fold them in.
- Spoon about 2 tablespoons of the muffin mixture in the prepared muffin tins
- Top with about 1 1/2 teaspoons of the cream cheese filling. Spoon about another tablespoon over top of the cream cheese filling. Spread over the cream cheese filling. The tins should be 2/3 to 3/4 full.
- Bake in the preheated oven for 15 to 18 minutes or until the edges of the muffins start to brown and the muffin spring when you lightly touch them.
- Wash, dry, and remove the tops of the strawberries. Chop them into small pieces. This will help so that they don’t sink to the bottom of the muffins.
- Don’t overmix the batter.
- Beat the cream cheese filling with an electric mixer for a smoother filling.
- The muffins can be frozen in an airtight container for up to 3 months.
This recipe was originally published on February 19, 2013. It has been updated with new content and pictures on April 7, 2022.